Advanced characterization of a coffee fermenting tank by multi-distributed wireless sensors: spatial interpolation and phase diagrams.

Correa Hernando, Eva Cristina; Jiménez Ariza, Heidi Tatiana; Diaz Barcos, Virginia; Barreiro Elorza, Pilar; Diezma Iglesias, Belen; Oteros, R.; Echeverri, César y Ruiz-Altisent, Margarita (2013). Advanced characterization of a coffee fermenting tank by multi-distributed wireless sensors: spatial interpolation and phase diagrams.. En: "8th CIGR Section VI International Symposium on "Advanced Food Processing and Quality Management"", 3/11/2013-7/11/2013, Guangzhou, China.

Descripción

Título: Advanced characterization of a coffee fermenting tank by multi-distributed wireless sensors: spatial interpolation and phase diagrams.
Autor/es:
  • Correa Hernando, Eva Cristina
  • Jiménez Ariza, Heidi Tatiana
  • Diaz Barcos, Virginia
  • Barreiro Elorza, Pilar
  • Diezma Iglesias, Belen
  • Oteros, R.
  • Echeverri, César
  • Ruiz-Altisent, Margarita
Tipo de Documento: Ponencia en Congreso o Jornada (Artículo)
Título del Evento: 8th CIGR Section VI International Symposium on "Advanced Food Processing and Quality Management"
Fechas del Evento: 3/11/2013-7/11/2013
Lugar del Evento: Guangzhou, China
Título del Libro: 8th CIGR Section VI International Symposium on "Advanced Food Processing and Quality Management"
Fecha: 2013
Materias:
Escuela: E.T.S.I. Agrónomos (UPM) [antigua denominación]
Departamento: Ingeniería Rural [hasta 2014]
Grupo Investigación UPM: Técnicas Avanzadas en Agroalimentación LPF-TAGRALIA
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

In coffee processing the fermentation stage is considered one of the critical operations by its impact on the final quality of the product. However, the level of control of the fermentation process on each farm is often not adequate; the use of sensorics for controlling coffee fermentation is not common. The objective of this work is to characterize the fermentation temperature in a fermentation tank by applying spatial interpolation and a new methodology of data analysis based on phase space diagrams of temperature data, collected by means of multi-distributed, low cost and autonomous wireless sensors. A real coffee fermentation was supervised in the Cauca region (Colombia) with a network of 24 semi-passive TurboTag RFID temperature loggers with vacuum plastic cover, submerged directly in the fermenting mass. Temporal evolution and spatial distribution of temperature is described in terms of the phase diagram areas which characterizes the cyclic behaviour of temperature and highlights the significant heterogeneity of thermal conditions at different locations in the tank where the average temperature of the fermentation was 21.2 °C, although there were temperature ranges of 4.6°C, and average spatial standard deviation of ±1.21ºC. In the upper part of the tank we found high heterogeneity of temperatures, the higher temperatures and therefore the higher fermentation rates. While at the bottom, it has been computed an area in the phase diagram practically half of the area occupied by the sensors of the upper tank, therefore this location showed higher temperature homogeneity

Más información

ID de Registro: 30194
Identificador DC: http://oa.upm.es/30194/
Identificador OAI: oai:oa.upm.es:30194
URL Oficial: http://www2.scut.edu.cn/CIGR2013/index.html
Depositado por: Memoria Investigacion
Depositado el: 14 Jul 2014 14:16
Ultima Modificación: 03 Nov 2016 16:26
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